While gluten-free food continues to gain traction across the United States (especially in the last decade), it has been a way of life for three generations of the Charlier family of Provence, France. Make that organic and sustainable, too. Upon graduating from Babson College, Chloé Charlier determined to combine her new-found business acumen and deep-rooted knowledge of bread and baking, moved to Los Angeles to embark on a venture. Breadblok, her retail patisserie and café, recently opened in the heart of Santa Monica on Montana Avenue. Credit Los Angeles-based Commune with design that’s itself a combo of the owner’s past with hints of Provence and a strong So-Cal flavor. All new.
“She’s impressive,” Commune co-founder and principal Roman Alonso says of